Description
Warm cherry scones fresh out of the oven are a perfect at celebrate the special, and all too short, cherry season that is coming to a close.
Ingredients
Scale
- 125g (4.4 ounces) light spelt flour
- 125g (4.4 ounces) wholewheat flour
- 2tsp baking powder
- 50g (1.7 ounces) unrefined sugar
- A pinch of salt
- 2 handfuls black cherries, pitted
- 125g (4.4 ounces) ricotta
- 125ml (4.2 fluid ounces) cream
Instructions
- Preheat the oven to 220°C.
- In a large bowl, mix the flours with the baking powder, sugar and salt. Add the cherries, ricotta and cream, and mix until you obtain a dough.
- Transfer the dough to a baking sheet covered with baking paper and flatten it into a 3cm-high circle. Cut 8 wedges into the circle. Place in the oven and bake for 15-20min until golden and cooked through.
- Take out of the oven and serve while still warm.
Notes
I used rice cream in my recipe, but you could very well use dairy heavy cream instead
- Category: Baking, Pastries